Spaghetti alla nerano (Spaghetti with zucchini)

Name: Spaghetti alla nerano (Spaghetti with zucchini)
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 700g zucchini; 200ml light-flavoured extra virgin olive oil, for frying; 380g dried spaghetti; 1 whole garlic clove; handful of basil leaves, plus extra to serve; 75g pecorino romano, finely grated; 75g parmigiano reggiano, finely grated

Julia Busuttil Nishimura

November 9, 2023

A combination of pecorino romano and parmigiano reggiano is a great substitute for the typical provolone del monaco cheese.William Meppem

easyTime:< 30 minsServes:4

From the town of Nerano, located at the far end of Italy’s Amalfi Coast, comes this well-loved pasta dish of fried zucchini, basil and cheese. Typically, a matured, raw-milk, semi-hard Neapolitan cheese called provolone del monaco (monk’s provolone) is used. I find a mix of pecorino romano and parmigiano reggiano to be a great substitute, though; it adds a similar buttery, sweet and sharp characteristic to the dish.

Since the zucchini are fried in hot oil, choose ones that are slim and small as they have small seeds and a lower water content. Smaller zucchini also tend to be sweeter, with a better overall flavour, making them the star of this summery spaghetti.

Ingredients

700g zucchini
200ml light-flavoured extra virgin olive oil, for frying
380g dried spaghetti
1 whole garlic clove
handful of basil leaves, plus extra to serve
75g pecorino romano, finely grated
75g parmigiano reggiano, finely grated

Method

Step 1
Slice the zucchini into thin rounds (about 3mm thick). Heat the olive oil in a frying pan, reserving 2 tablespoons for later, over medium-high heat. There should be enough oil in the pan to almost completely cover the zucchini as they fry. Shallow-fry the zucchini rounds in batches until golden and cooked through (about 4 minutes), turning halfway through. Drain on paper towel and season with a little salt and pepper.
Step 2
Cook the spaghetti in a large pot of salted boiling water until on the verge of al dente.
Step 3
While the spaghetti is cooking, heat a large saucepan or deep pan over medium heat and add the remaining olive oil and the garlic clove. Fry the garlic in the oil for 1-2 minutes to perfume the oil. Remove the garlic and discard or save for another use. Add half of the fried zucchini and the basil leaves to the pan along with a ladleful of pasta water. Cook the zucchini until very soft and beginning to break down (about 3-4 minutes), adding more water if the pan dries out.
Step 4
Drain the spaghetti, reserving 150ml of pasta water. Increase the heat to high and add the pasta to the pan, moving it around the pan so the zucchini and basil coat every strand.
Step 5
Turn off the heat, add the cheese and stir vigorously, adding enough of the pasta water to create a creamy and luscious sauce. Stir through the remaining fried zucchini rounds. Season to taste and serve topped with extra basil leaves.